Description
A vibrant and flavorful BBQ Chicken Salad combining tender shredded chicken, fresh vegetables, and tangy BBQ and ranch dressings for a perfect quick and healthy meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup red onion, thinly sliced
- 4 cups mixed greens
- 1/2 cup cucumber, sliced
- 1/4 cup cilantro, chopped
Dressings
- 1 cup BBQ sauce
- 1/2 cup ranch dressing
Instructions
- Cook and shred chicken: Start by cooking the chicken if it’s not already cooked. You can cook it by boiling, grilling, or using any method you prefer. Once cooked, shred the chicken using two forks or your hands until the pieces are bite-sized.
- Prepare corn: If you’re using fresh corn, remove the kernels from the cob. If you’re using frozen or canned corn, simply drain and thaw the corn if needed.
- Prepare tomatoes: Wash and halve the cherry tomatoes, ensuring they are clean and cut evenly for the salad.
- Shred cheese: Shred the cheddar cheese using a box grater or purchase pre-shredded cheese if desired.
- Slice onion: Thinly slice the red onion. Try to keep the slices even so they mix well with the other ingredients.
- Prepare greens: Take a large salad bowl and add the mixed greens. Make sure the greens are fresh and free of any stems or damaged leaves.
- Slice cucumber: Slice the cucumber into thin rounds, ensuring they are uniform in size for an even distribution throughout the salad.
- Chop cilantro: Chop the cilantro into small pieces, discarding any large stems, and set it aside.
- Add shredded chicken: Add the shredded chicken to the bowl of mixed greens.
- Add corn kernels: Now, add the corn kernels to the salad, distributing them evenly over the chicken and greens.
- Add cherry tomatoes: Next, add the halved cherry tomatoes on top of the greens and chicken.
- Sprinkle cheddar cheese: Sprinkle the shredded cheddar cheese over the salad, covering the vegetables and chicken evenly.
- Add red onion slices: Place the thinly sliced red onion into the salad, making sure the slices are spread out.
- Drizzle BBQ sauce: Drizzle the BBQ sauce over the top of the salad, ensuring all ingredients are coated with a nice layer of sauce.
- Add cucumber and cilantro: Top the salad with the sliced cucumber and chopped cilantro for added flavor and garnish.
- Drizzle ranch dressing and toss: Finally, drizzle the ranch dressing over the salad and toss everything together gently, ensuring all the ingredients are evenly coated with the BBQ sauce and ranch dressing.
- Serve or refrigerate: Serve immediately, or refrigerate until ready to serve, but avoid tossing the salad too early if you’re not serving it right away to prevent the greens from wilting.
Notes
- Use pre-cooked or leftover chicken to save time.
- Adjust BBQ and ranch dressing quantities to taste preference.
- For a spicier kick, add jalapeño or chili flakes to the salad.
- Serve the salad chilled or at room temperature.
- Do not toss the salad too early if preparing ahead to keep greens crisp.
